The name of this popular Roman preparation means "little country birds," referring to how the rolled-up meat resembles skewered thrushes or other little birds. I love the delicious skewered meat, bread, and aromatic herb combination, and I believe you will too.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 60 minutes

2 pounds flank steak

12 thin slices prosciutto (about 1/3 pound)

12 fresh sage leaves

Freshly ground black pepper to taste

1/4 pound pancetta, thinly sliced

About 1/4 loaf French or Italian bread, cut into twelve 1-inch cubes

Salt to taste

Extra-virgin olive oil or melted lard for drizzling

1. Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes on medium. If you are using a charcoal grill, you can, if you like, mound the coals to either side of an aluminum drip pan to collect the juices.

2. Butterfly the flank steak: lay it on a surface with the long side facing you. Using a long slicer or even a bread knife, slice the steak in half horizontally. Guide the blade through the meat by placing your hand flat on top of the meat but slightly behind or on top of where the blade is slicing to avoid accidentally cutting your hand. Slice carefully so the meat stays intact and the 2 halves are as evenly sized as possible.

3. Cut the butterflied flank steak into twelve 3 x 5-inch pieces. Place each slice of meat between 2 pieces of wax paper and flatten with a mallet or the side of a heavy cleaver until very thin, being careful not to tear the meat.

4. Lay a slice of prosciutto and 1 sage leaf on each slice of meat. Season with black pepper. Roll the meat up and form with your hands so they stay shut, otherwise secure with a toothpick.

5. Double skewer all the ingredients: place a meat roll-up on a surface then skewer the roll-up, a slice of pancetta, and a cube of bread in that order until all the meat is skewered, skewering 3 of each on each set of skewers, keeping the skewers parallel to each other about 1/2 inch apart. Season with salt.

6. Drizzle some olive oil or lard over the skewers, place on the grill, and cook, turning occasionally, until golden, 25 to 30 minutes. If you used a drip pan, pour the collected juices over the “birds” and serve hot.

The directions [in Cucina Rapida] are clear and simple and the results are delicious. In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises. The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time. - Ann Wesley, Bloomington Herald-Times